Plantain Chicken Rolls

"This dish is from Puerto Rico and is very tasty using the plantains. Plantains are similar to bananas but are much larger and have a green skin."
 
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photo by mich76 photo by mich76
photo by mich76
Ready In:
50mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Peel plantain and cut in half lengthwise.
  • Remove vein and discard.
  • In a large saucepan, add cut plantains; cover with water and bring to boil.
  • Add salt, cover and continue to cook for about 3 minutes or until done.
  • To test for doneness, insert a fork into the plantain and it should penetrate easily.
  • Remove plantain into a large mixing bowl.
  • Mash plantain.
  • Add egg and mix thoroughly until well blended.
  • Preheat oven to 350 degrees F.
  • Prepare a cookie sheet by lining with 2 pieces of parchment paper.
  • Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
  • In a large frying pan add chicken, sprinkle with salt and pepper.
  • Add bay leaf, butter and water and bring to boil.
  • Reduce heat to medium; cover, but leave a slight opening for steam to escape.
  • Cook for 5 minutes.
  • Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
  • Add additional water if required while cooking, (DO NOT LET DRY.).
  • When chicken is done, remove and let cool for a few minutes in order to handle.
  • Shred chicken into a mixing bowl.
  • Remove bay leaf and discard.
  • Remove onions from frying pan with a slotted spoon and add to the chicken.
  • Make sure the onions are quite dry when adding to the shredded chicken.
  • Add mixed vegetables and mix well to blend.
  • Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
  • Begin rolling plantain over vegetables, using the parchment paper to assist.
  • Remove parchment paper as you are rolling.
  • Leave rolled plantain on the cookie sheet.
  • Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
  • Remove from oven and let sit for 5 minutes to rest.
  • Cut into 1 inch slices and serve.
  • Serve with cooked rice or with a salad.

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Reviews

  1. we love this, tho not sure where i 1st learned of it! i added the black beans, chopped green olives, capers, fresh mushrooms, tons of oregano, goya sazon, sazon completa, cumin, granulated garlic, and a dash of tabasco. i used barely 1 tbsp of oil to saute everything in the pan, shredding the chicken as it cooked, adding a bit of water as needed. something i have discovered, as i HATE trying to make the rolls- i have no talent, they always fall apart!- take a normal size muffin pan, pam it, then put a tbsp or so of plantain mixture in bottom of each, squish it down, then put the meat/veggie mix, squishing it down also. then put another tbsp or so of plantain on the top, flattening it out a bit. bake them for 15-20 min and voila, a heck of a lot less work, and everyone gets plantain and meat, not just one or the other! anyhoo- great recipe, love this stuff! thanks!
     
  2. I've made this twice so far, the first time, it definitely needed the little bit of sauce left in the pan. This time, I made sure the plantains were riper and the crust wound up being almost too juicy and fell apart. However the flavors were wonderful both times, I'm trying the muffin tin thing next time.
     
  3. YUM!!!!! Found this recipe and it sounded like something our family would like and it is!!. The review were helpful as well and I think you could flavour the chicken with your favourite chicken herbs and spices. Cheers heaps
     
  4. Wonderful dish!! So versatile!! I used a combination of black beans, leftover greens cooked with onions, and a block of firm tofu for the filling. Seasoned with cumin, fresh basil, oregano, chili powder, and Adobo seasoning as recommended here. I also used two eggs in the plantain crust. I overfilled and had some issues with rolling, but I managed to spread the plantain mixture around and form a very substantial roll-esque shape on the jelly roll pan. I also had to bake it for a lot longer (in the end, probably baked for 60 minutes, with foil and without foil). No matter how long it took to bake, it turned out great and is SO tasty. It's a very versatile dish and I look forward to using all kinds of different filling combinations. Thanks for sharing this recipe.
     
  5. This is my first post in Recipezaar. In Puerto Rico we love plantains as much as rice and beans. We called them "platano" and when ripe they are "amarillos" or "maduro". The advises to spice the mix are excellent. Bill, instead of the extra pepper, add a touch of tabasco. Consider also adding oregano. You can also use ground beef instead of the chicken (if you dont mind the extra calories).
     
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Tweaks

  1. This is my first post in Recipezaar. In Puerto Rico we love plantains as much as rice and beans. We called them "platano" and when ripe they are "amarillos" or "maduro". The advises to spice the mix are excellent. Bill, instead of the extra pepper, add a touch of tabasco. Consider also adding oregano. You can also use ground beef instead of the chicken (if you dont mind the extra calories).
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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